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Blog: Blog2

Easy Coriander Chutney (Kapha Season)

Updated: May 8, 2023

"We are tasting the taste of eternity this minute.”

- Rumi

This chutney recipe is a delight -- and very easy to make. I recently made this for an intro to Ayurveda retreat and everyone was asking, "What is that tasty green stuff again and what is the recipe?"

The spices are slightly heating and stimulating making this a good choice for Kapha-types or Kapha season. Taste your chutney before it comes out of the blender and see if it needs any additions.


  • 2 bunches fresh cilantro, rinsed (coriander)

  • ½ teaspoon garlic, chopped

  • ½ teaspoon grated ginger

  • ½ teaspoon ground cumin seeds

  • ½ teaspoon ground coriander seeds

  • 2 teaspoons cane sugar (or natural sugar of choice)

  • Juice of 1 lime (or lemon)

  • 3–4 slices of fresh jalapenos (to taste)

  • Water as needed (to make it blend more easily)


Add all ingredients to the blender and blend to the desired consistency. Taste and modify ingredients if necessary. Add to soups or kitchari, or on whatever you wish.


About the Author

Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture. Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism. As a guide, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at


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